Sweet Potato Oven Baked Frittata
This delicious Sweet Potato Oven Baked Frittata is filled with eggs, sweet potatoes, and gouda cheese. Perfect for breakfast, dinner, or serve for a holiday brunch gathering.
Ingredients
- 2 tablespoons olive oil, divided
- 1 large sweet potato, peeled and diced
- 1 medium red bell pepper, diced
- 1 small red onion, diced
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- salt and pepper, to taste
- 6 eggs
- 3 tablespoons half and half cream
- 1 cup shredded gouda cheese, divided
- 2 cups fresh arugula or spinach
- fresh parsley and basil for garnish
Instructions
- Pre-heat oven to 350°F. Spray a medium-sized baking dish with non-stick cooking spray and set aside.
- Heat one tablespoon olive oil in a large skillet over medium heat. Add sweet potatoes, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the pepper and onion soften and the sweet potato starts to develop a bit of color, approximately 5-6 minutes.
- Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.
- While the vegetables cook, whisk together the eggs and half & half in a large bowl. Add half the Gouda cheese and stir to combine. Set aside.
- Add the remaining olive oil to the same skillet over medium heat and toss in the arugula or spinach. Cook, stirring occasionally, just until the greens wilt, approximately 2-3 minutes. Remove from heat and spread evenly on top of the other vegetables in the baking dish.
- Pour the egg mixture on top and spread with a rubber spatula, if necessary, to cover the entire surface. Sprinkle remaining cheese on top and season with additional salt and black pepper, if desired.
- Place in pre-heated oven and bake until the egg is set and the top starts to turn golden brown, approximately 25-30 minutes.
- Remove from oven and cool slightly before slicing. Garnish with fresh herbs, if using.